Best 3 Sausage And Sweet Corn Muffins Recipes
Sausage and sweet corn muffins are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking, making them a perfect option for busy weeknights or special occasions. Whether you prefer a savory or sweet muffin, there are many recipes available to suit your taste. With just a few simple ingredients, you can create a batch of fluffy, flavorful muffins that will surely be a hit with your family and friends. So gather your ingredients and get ready to bake a batch of delicious sausage and sweet corn muffins today!
Here are our top 3 tried and tested recipes!
SWEET CORN MUFFINS
I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.
Nutrition Facts : Calories 254 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 241mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
SAUSAGE & APPLE CORN MUFFINS RECIPE
Discover the perfect mix of sweet and savory flavors with our Sausage & Apple Corn Muffins Recipe. Ready to serve in under an hour, this Sausage & Apple Corn Muffins Recipe includes savory cheddar cheese for extra flavor.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings, one muffin each.
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF. Beat egg, applesauce and milk in medium bowl with wire whisk until well blended. Add muffin mix; stir just until moistened. Stir in all remaining ingredients except cheese.
- Spoon into six 2-1/2-inch muffin cups sprayed with cooking spray.
- Bake 12 min. or until wooden toothpick inserted in centers comes out clean. Sprinkle with cheese. Bake an additional 3 min. or until cheese is melted. Cool in pan on wire rack 5 min. before removing muffins from pan. Cool to desired temperature.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
SAUSAGE AND SWEET CORN MUFFINS
Bell peppers, fresh corn kernels, Cheddar cheese, and pork sausage make delicious breakfast muffins. These would be great with a runny boiled (or steamed) egg tucked inside!
Provided by Chef John
Categories Breakfast Sausage
Time 49m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F ( 190 degrees C). Place paper liners in 12 muffin tin cups.
- Heat olive oil in a skillet over medium-high heat. Remove casings from sausages (if not packaged in bulk) and place in skillet. Break the sausage into small pieces with a wooden spoon as it cooks. Cook until the sausage is crumbly and thoroughly cooked, about 7 minutes. Add bell pepper; cook for about 2 minutes. Remove skillet from heat. Push sausage mixture to one side of the pan and blot up some of the rendered fat with wadded paper towels leaving about 1 tablespoon. Let mixture cool.
- Place flour, corn meal, baking soda, and cayenne pepper in a mixing bowl. Whisk until combined.
- In a separate bowl, whisk eggs and buttermilk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add fresh corn kernels, green onions, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in.
- Divide batter among cups in prepared muffin pan. Top with a few shreds of Cheddar cheese.
- Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool to warm before serving.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 21.7 g, Cholesterol 66.9 mg, Fat 12.9 g, Fiber 1.3 g, Protein 10.2 g, SaturatedFat 5.8 g, Sodium 325.9 mg, Sugar 2.1 g
Tips:
- Use fresh or frozen corn: Fresh corn on the cob is ideal, but frozen corn works well too. If using frozen corn, thaw it completely before using.
- Drain the corn well: Before adding the corn to the muffin batter, be sure to drain it well to remove excess moisture. This will help prevent the muffins from being too wet.
- Use a muffin pan with a nonstick coating: This will help the muffins release easily from the pan when they are done baking.
- Fill the muffin cups about 2/3 full: This will allow the muffins to rise properly without overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely: This will help prevent the muffins from breaking.
Conclusion:
Sausage and sweet corn muffins are a delicious and easy-to-make breakfast, lunch, or snack. They are perfect for on-the-go meals or for packing in lunches. With a few simple tips, you can make sure your sausage and sweet corn muffins turn out perfect every time. So next time you're looking for a quick and easy recipe, give these muffins a try!
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